Broccoli (f260)0274
Broccoli (Brassica oleracea var. italica) is an annual vegetable plant of the cabbage family, also known as asparagus cabbage. Visually similar to cauliflower, broccoli has dense green or purple flower heads that are consumed fresh, canned, or fermented. This dietary product is easily digestible and contains lipid transfer protein (LTP), which can cause cross-reactive allergic reactions.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization.
- Diagnosis of allergic reactions to broccoli.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – refrain from eating for 30-40 minutes before the test; for children aged 1-5 years – 2-3 hours.
There may be broad cross-reactivity among various species of the Brassicaceae family, including cauliflower, Brussels sprouts, and others. Similarity of broccoli lipid transfer protein (LTP) to LTPs of other plants has been identified, which can cause cross-reactive allergic reactions; however, the degree of this reactivity may vary.